魔芋精粉改良面包品质的研究

Study of Quality of Improving Bread by Konjac Flour

本文采用魔芋精粉作为食品添加剂改善面包的品质。使用Brabender粉质仪与扫描电子显微镜测定了面团的性质与超微结构,又用流变仪测定了面包的质构。研究表明,面粉中添加魔芋精粉改进了面团稳定性,增加了吸水量,改善了面筋的筋力与弹性。也增大了面包体积,使面包心的质构细腻均匀并富有弹性,口感柔软,具有防老化作用。

The koniac flour is used as a food additive to improve the quality of bread in this paper.The characteristic and microstructure of bread dough are measured by Brabender fa-rinograph and scanning electron microscopy respectively.The texture of bread is measured by rheometer.The results showed that the stability and the water absorption capacity of the dough, the strength and the elasticity of gluten are improved by adding konjac flour. Moreover the volume of bread increases and the texture of crumb of bread is smooth and elastic.Therefore bread with konjac flour has good mouthfeel and long shelf life.